Catfish Fillets with Artichoke Salsa

from Family Circle

Catfish Fillets with Artichoke Salsa
Servings: 4

Ingredients

Catfish:
  • 1 egg
  • 1/4 cup milk
  • 1/3 cup cornmeal
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • Pinch ground red pepper
  • 4 6-ounce catfish fillets
  • 1/3 cup vegetable oil
Salsa:
  • 1 (6 ounces) marinated artichokes hearts
  • 1 tomato, chopped
  • 1 red onion, diced
  • 1/4 teaspoon salt
  • 1 teaspoon lime juice

Make It

1. Mix egg and milk in bowl. Mix cornmeal, salt, black pepper, thyme and red pepper in shallow dish.

2. Dip catfish fillets in egg mixture, then cornmeal. Heat vegetable oil in large skillet. Add catfish; cook 10 minutes, turning once.

3. For salsa, drain artichokes hearts, reserving liquid. Chop hearts; return to liquid. Add tomato, red onion, salt and lime juice. Serve salsa and fish with quick-cook rice, if desired.

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